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Sumatra Lintong Pak Joner

The cup has a great rustic sweetness, with Concord grape notes, molasses, cinnamon stick, black tea, fresh tobacco, and strong mulling spice in the finish. Light roasts have a more malty roast taste, fading to chocolate with plum/prune fruit. Full City roast level has dark malt syrup, and a thick slab of fruited/chocolate flavor. The body is nicely weighted like apple juice. Pulling espresso shots with the darker roasts produces an intense sweetness and pleasantly sharp acidity, like what you get from spritzing a lemon rind. City+ to Full City+.
Out of stock
86.9
  • Process Method Giling Basah
  • Cultivar Typica Types
  • Farm Gate Yes
Region Indonesia & SE Asia
Processing Wet Hulled (Giling Basah)
Drying Method Patio Sun-dried
Arrival date Sep 28 2012
Lot size 122bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Ateng, Bergendal, Djember
Grade 1
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City+. As SO espresso it's best at Full City/Full City+.
Weight 1 LB
Recommended for Espresso Yes
Lintong Nihota is the town that has become synonymous with the entire southern part of Lake Toba area most of the coffee from the southern shores are sold as such. Lake Toba defines the landscape of the area, the largest volcanic crater lake in the world, and the result of the largest volcanic event on earth in the last 25 million years! It is huge, and the coffees from the north and eastern shores are quite different from the Lintong coffees. This lot is from one coffee collector known tersely as Joner. I met him several times and his dry mill was one of the larger and more professional (and cleaner) operations in the area. In a system where farmers sell to local collector, much rides on the long-standing relationships between the two parties, and the collector is really the key person to determine coffee quality. A good collector buys coffees direct, as Joner does, rather than in the local village coffee markets where quality is low, the wet processing of the coffees is haphazard, and everything gets mixed together. This coffee is a special preparation: It is prepared by density at Joner's mills, then it is density sorted once again and hand-sorted in Medan once again before export. And since my latest obsession is inspecting coffee under ultraviolet light while grading them, this lot still shows the normal wet-hulled issues, but is infinitely better than most Grade 1 "Mandhelings" and the like.
The dry fragrance has intense chocolate and caramel biscuit tones, with molasses, chocolate-coated raisin and dark berry. Lintongs have a reputation for herbal notes; I would say this has a lot less herbal notes than most Lintong coffees. Sugar-browning notes like butterscotch, caramel and spice are present in the wet aroma, with some plum and blackberry fruits. The cup has a great rustic sweetness, with Concord grape notes, molasses, cinnamon stick, black tea, fresh tobacco, and strong mulling spice in the finish. Light roasts have a more malty roast taste, fading to chocolate with plum/prune fruit. Full City roast level has dark malt syrup, and a thick slab of fruited/chocolate flavor. This Joner coffee has a body that is nicely weighted like apple juice. Pulling espresso shots with the darker roasts produces an intense sweetness and pleasantly sharp acidity, like what you get from spritzing a lemon rind. It's definitely an interesting SO espresso.